(食品营养与安全)chapter5The lipids.ppt

Chapter 5 The lipids Fats, Oils, Phospholipids, and Sterols Think about it How important is fat to the foods you think of as tasty? Can one have too little body fat? What is your take on the difference between fat and cholesterol? Introducing the Lipids The term lipids applies to a broad range of organic molecules that dissolve easily in organic solvents such as alcohol, ether, or acetone, but are much less soluble in water. Lipids generally are hydrophobic and lipophilic Hydrophilic, lipophobic Lipids in foods and the human body fall into three classes: Triglycerides, Phospholipids, Sterols. When we say “fat,” we generally mean triglycerides. ※Usefulness of lipid (body and food) In the body (P134 key point) Fat is the body’s chief storage form for the energy from food eaten in excess of need. Fats provide most of the energy needed to perform much of the body’s work. Pads of fat surrounding in vital organs serve as shock absorbers. The fat blanket under the skin also insulates that body from extremes of temperature. Some essential nutrients are soluble in fat and therefore are found mainly in foods that contain fat. ※Usefulness of fats in food (P135 key point) The energy density of fats makes foods rich in fat valuable in many situations. (P135 Figure 5-2) Fat carries with it many dissolved compounds that give goods enticing aromas and flavors. Fat lends tenderness to foods. Fats provides satiety, the lasting satisfaction of feeling full after a meal. P136 Table 5-1 A Close Look at Lipids Triglycerides (fat) Phospholipids Sterols Triglycerides: Fatty Acids and Glycerol 95 percent of dietary fat and stored fat Triglyceride Glycerol + 3 fatty acids Fatty acid Fatty acids are key building blocks of triglycerides. Chain length Short-chain Fatty Acid (less than 6 carbons) Medium-chain Fatty Acid (6-10 carbons) Long-chain Fatty Acid (12 or more carbons) Saturated versus Unsaturated Fatty Acids Saturated versus Unsaturated Fatty Acids Saturated fatty acid – filled t